What’s for Dinner? Paula Deen’s unstuffed cabbage soup recipe

Filed in Gather Food Essential by on April 2, 2012 0 Comments

Mom made this recipe a few weeks ago. I am just now getting around to posting the recipe. This soup was excellent! And while the ingredient list looks extensive, this is actually a really easy dish.

Meatballs:

  • 2 lbs ground beef
  • 3/4 cup uncooked white rice
  • 1 egg
  • 1 T salt
  • 1 t pepper
  • 1/4 t ground cumin
  • 1/2 onion, minced

Soup:

  • 3 cloves garlic, minced
  • olive oil
  • 1/2 onion, minced
  • 1 cup thinly sliced carrots
  • 1 cup tomato paste
  • 1/2 cup brown sugar
  • 1/2 cup ketchup
  • one 28-oz can diced tomatoes with juice
  • salt and pepper to taste
  • 1 medium cabbage, shredded finely
  • 1 bay leaf
  • 1/2 cup fresh lemon juice
  • sour cream and dried dill, for garnish

 

For the meatballs: In a large bowl, combine the beef, rice, egg, salt, pepper, cumin and onion. With wet hands, form into 1″ balls; set aside.

 

For the soup: In a large soup pot, saute garlic in a little olive oil over medium low heat til softened, about 1 minute. Add the onions and cook another 5 minutes, stirring constantly. Add 1 1/2 cups water, carrots, tomato paste, brown sugar, ketchup and tomatoes. Season with salt and pepper and simmer over medium heat 20 minutes, or til carrots are soft.

 

Add the cabbage to the soup and stir to incorporate. Add the bay leaf and simmer over medium-high heat for 10 minutes more (the cabbage should be reduced in size). Add water to thin the soup to the desired consistency. Add the meatballs and simmer for 25 minutes. Add the lemon juice 10 minutes before serving.

 

Ladle the soup into bowls and garnish with sour cream and dill.

 

About the Author ()

I am a great cook, always looking for recipes and food tips to share. I am also a pit bull rescuer and advocate.

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